The final Summer Recipe from Rosie Louise; this delicious dessert celebrates the last of the summer flavours but can be enjoyed all year round and adds a pop of colour and sweetness to a drizzly, grey day.
If you're not a fan of strawberries or they're not in season when you're making this, you can try an alternative such as an apple compote.
For the panna cotta
- 4 moulds
- 3 gelatine leaves
- 150ml milk
- 400ml double cream
- 65g caster sugar
- 1/2 tsp vanilla extract
For the strawberries
- 500g strawberries, hulled and cut into halves
- 1 1/2 tsp cornflour
- 30g caster sugar
- A pinch of fennel seeds
- Soak the gelatine leaves in cool water for a few minutes.
- Bring the cream and milk gently to a simmer while mixing the caster sugar in. Once small bubbles have appeared, take off the heat.
- Drain the gelatine leaves and add to the saucepan, stirring until they are fully dissolved.
- Divide the mixture between the moulds and place in the fridge for at least 4 hours. Rosie prefers to do this the day before and leave to chill overnight.
- While the panna cotta is chilling, toss the strawberries in the cornflour and sugar and place the fennel seeds in a saucepan on a medium heat. Toast for just a couple of minutes until they start to release their aromas and then add the strawberry mix.
- Bring to a gentle bubble and cook for 8-10 minutes, until the strawberries have softened and the mixture is juicy.
- When the panna cotta has chilled and set fully, take a bowl and some warm water and place the moulds bottom down in the water. Place a plate on the top, flip the plate and mould over and tap gently to free the panna cotta.
- Add a little of the strawberry mix on each plate alongside the panna cotta, and garnish with a sprig of mint.
- Serve on your favourite Burleigh side plates, such as the Blue Calico pattern featured, and enjoy the taste of summer.